Say Goodbye to Bitterness: This Cooking Method Makes Brussels Sprouts Irresistible

Many of us have unpleasant memories of Brussels sprouts from school cafeterias. Perhaps more than other cruciferous vegetables, Brussels sprouts are among the most disliked items at the produce stand. Their strong smell that lingers in the house for hours and their notable bitterness are to blame. This flavor isn’t well-loved by young kids (and many adults never grow to like it as they age…), so when it comes to adding greens to your plate, you probably opt for green beans more often.

Like kale, cabbage, cauliflower, and broccoli, Brussels sprouts are part of the Brassicaceae family. Botanically, these vegetables share one common feature: they are rich in sulfur compounds. However, depending on the chosen cooking method, these compounds break down differently, which directly affects their taste. While cauliflower might pass under the radar in a gratin, covered with a thick layer of béchamel sauce, Brussels sprouts might require a different approach…

As the culinary site Serious Eats points out, cooking Brussels sprouts at low temperatures (such as in boiling water, steaming, or roasting below 392°F) accentuates all their negative traits. The sulfur molecules degrade into bitter principles that are unpleasant to the palate, overshadowing the more appealing tart and mustard-like compounds, which end up completely hidden.

So, what is the best method to bring out their best qualities? According to experts, Brussels sprouts “excel at high heat”. Through the famous Maillard reaction, their sugars caramelize, developing a natural sweetness that “balances the bitterness instead of amplifying it”.

To let the chemistry work its magic, preheat your oven to 500°F, placing an empty baking sheet inside. Next, split your sprouts in half, then toss them generously with oil and salt: this promotes browning while reducing their bitterness. Then, remove your baking sheet from the oven to place your sprouts cut-side down: if you hear a sizzle, it’s perfect; if not, the sheet isn’t hot enough yet. Space them out enough (because if they’re too crowded, they’ll steam rather than roast!) and bake them until the outer leaves dry out and become crispy.

If you follow this technique, you’ll end up with soft, well-roasted Brussels sprouts that will never leave a bitter taste in your mouth again…